This recipe was found in Bill Bayley's cookbook of many years ago. Bayley owned a restaurant in the Mobile area. I'm not sure whether or not it still exists but his Recipe lives on.

1	pound	Fresh lump crab meat
1	medium	Onion, chopped fine
4	ounces	Wesson oil
3	ounces	Cider vinegar
4	ounces	Ice water
		Salt and pepper

• Divide chopped onion in half and spread one half over bottom of large mixing bowl. Separate crab meat lumps and place on top of onion in bowl, then spread balance of onion on top of this. Now salt and pepper to taste.
• Pour over all: first the Wesson Oil, next the vinegar and lastly, the ice water.
• Cover and place in refrigerator to marinate from 2 to 12 hours.
• When ready to serve toss lightly but do not stir. Do not substitute any of ingredients as result would not be the same.